Creamy Roasted Celeriac Puree

This roasted celeriac puree has a creamy and luscious texture due to the celery root being roasted instead of boiled. This makes a supremely rich puree with a sweet, earthy flavor.

Course Side Dish

Cuisine Fusion, International

Keyword Celeriac, garlic, Root Vegetables

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 317kcal

Equipment

baking sheet
food processor or food mill
aluminum foil

Ingredients

1 head celeriac
1 cup potatoes
1 parsnip
5 cloves garlic
1.5 cup milk or more depending on texture desired
2 tablespoons olive oil
5 tablespoons butter
1.5 teaspoon salt
fresh cracked black pepper for garnish

Instructions

Preheat oven to 160 C / 320 F.
Peel and rinse the celeriac, parsnip and potatoes. Cut the celeriac into thin slices.
Wrap the potatoes and parsnip in aluminum foil and place on baking tray. Lay the celeriac and whole unpeeled garlic cloves beside the foil packet. Drizzle the celeriac and garlic cloves liberally with the olive oil.
Roast the vegetables for 40 minutes until all the vegetables are fork tender.
Add all the vegetables as well as the butter and seasonings to the bowl of a food processor while the vegetables are still warm from the oven (squeeze the roasted garlic out of the peels - they should pop right out).
Blend everything up in the food processor until smooth - add milk a bit at a time until the puree has a smooth texture. Taste and adjust seasoning - the vegetables are quite sweet so you may need more salt.
Serve hot garnished with fresh cracked black pepper and more butter.

Nutrition